Ingredientes para Sour Cream And Apple Coffee Cake
- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- All Purpose Flour
- 1 teaspoon ground cinnamon
- Unsalted Butter
- Granny Smith Apples
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sour Cream And Apple Coffee Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Sour Cream And Apple Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- Make the topping: In a food processor, combine walnuts, 1/2 cup brown sugar, 1/2 cup flour, and 1 teaspoon cinnamon. Pulse until nuts are finely chopped. Add 1/2 cup (1 stick) cold, cubed butter and pulse on/off until crumbly.
- Cover and chill the topping.
- Make the apple filling: In a medium bowl, toss together the sliced apples, 1/2 cup granulated sugar, 1 teaspoon cinnamon, and 2 tablespoons lemon juice.
- Make the cake batter: In a small bowl, whisk together the sour cream and buttermilk.
- In a medium bowl, sift together 2 1/2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 1/2 cups granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and the sour cream mixture to the wet ingredients, alternating between the two and mixing until just combined.
- Spread half of the batter into the prepared pan.
- Spoon the apple filling evenly over the batter.
- Spread the remaining batter over the filling.
- Sprinkle the chilled topping evenly over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
142g
Fat
54g
Carbs
18g
